Posted: 3 January 2019
2 tsp white wine vinegar (10g – optional)
1 slice wholemeal bread
1 tsp butter (5g)
sea salt and freshly ground black pepper
Bring a large saucepan of water to a bare simmer over a medium heat with the vinegar, if using – it helps the white of the egg to firm up faster. The water needs to be at least 5cm deep to give the poached eggs a good shape.
Break each egg into the water where it is bubbling in the centre. Repeat with the other egg and then carefully move the pan to the edge of the heat and simmer gently for 3 minutes until the whites look set.
Meanwhile, toast the bread and spread with the butter. Place on a plate.
Remove each poached egg from the saucepan with a slotted spoon and drain well on a plate lined with kitchen paper, then put on the toast. Season with a little salt, if using and some freshly ground black pepper to serve.
Poached eggs can be prepared up to 3 days in advance, as they will sit in the fridge in a bowl of cold water. When ready to use, bring a large pan of water to the boil. Add the poached eggs and cook for 1-2 minutes to warm them through then drain as before to use.